Buttermilk Waffle & Chicken Recipe

Marinate the Chicken

In a large bowl, combine the chicken pieces with 1 cup of buttermilk. Cover and refrigerate for at least 1 hour, or overnight for best results.

Prepare the Coating

In another bowl, mix together 1 cup of all-purpose flour, paprika, garlic powder, onion powder, salt, and black pepper.

Heat the Oil

In a large deep skillet or frying pan, heat 2 cups of vegetable oil over medium-high heat until it reaches 350°F (175°C).

Coat the Chicken

Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, ensuring an even coating.

Fry the Chicken

Carefully place the coated chicken pieces into the hot oil. Fry for 5-7 minutes on each side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.

Make the Waffle Batter

In a large bowl, whisk together 2 cups of all-purpose flour, baking powder, baking soda, salt, and sugar.

Combine Wet Ingredients

In another bowl, whisk together 2 cups of buttermilk, 2 large eggs, and melted butter.

Mix Together

Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are okay.

Preheat Waffle Iron

Preheat your waffle iron according to the manufacturer's instructions.

Cook the Waffles

Pour the recommended amount of batter onto the preheated waffle iron and cook until golden brown and crispy, about 5-7 minutes, depending on your waffle iron.

Plate the Dish

To serve, place a waffle on a plate, top with a piece of crispy fried chicken, and drizzle with syrup or honey if desired.